Baked Spaghetti and Vegetable Pie

Ingredients:

• 8 oz (225g) spaghetti
• 4 large eggs
• 1 cup milk
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup zucchini, diced
• 2 garlic cloves, minced
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon chili flakes (optional)

Instructions:

1. Cook the Spaghetti:
   • Boil the spaghetti in salted water until al dente. Drain and set aside to cool slightly.
2. Prepare the Vegetables:
   • Heat olive oil in a skillet over medium heat.
   • Add onions and garlic, sauté for 2 minutes.
   • Add diced bell peppers, zucchini, oregano, and basil. Sauté until the vegetables soften, about 5 minutes. Season with salt, pepper, and chili flakes if using. Set aside to cool.
3. Prepare the Egg Mixture:
   • In a large bowl, whisk together eggs, milk, parmesan cheese, and a pinch of salt and pepper.
4. Combine Ingredients:
   • Add the cooked spaghetti to the egg mixture and mix well.
   • Fold in the cooked vegetables and half of the shredded mozzarella cheese.
5. Assemble and Bake:
   • Preheat the oven to 375°F (190°C).
   • Grease a round springform cake pan (or deep pie dish) with oil or butter.
   • Pour the spaghetti and vegetable mixture into the pan, pressing it down evenly.
   • Top with the remaining shredded mozzarella cheese.
6. Bake the Pie:
   • Bake in the preheated oven for 30–35 minutes or until the top is golden and the center is set.
7. Cool and Slice:
   • Allow the pie to cool for 5–10 minutes before removing from the pan. Slice and serve warm.

Serving Ideas:

• Serve with a fresh green salad.
• Add a drizzle of olive oil or balsamic glaze for extra flavor.

Enjoy this visually impressive and delicious baked spaghetti pie! Let me know if you’d like more variations.